A drizzle of hot honey takes these roasted carrots over the top. Paired with a creamy, whipped feta, this side dish is beautifully paired with your favorite protein (think roasted chicken or grilled salmon filets). The flavor, with a hint of heat, is so well balanced and makes the idea of eating your veggies so delightful.
You also can use larger carrots cut on a diagonal in 3-inch chunks, but I love these ready-to-eat peeled small carrots that are now readily available at Trader Joe’s and Costco locations in my area.
Ingredients
- 1 pound small carrots, peeled
- 5 tablespoons olive oil, divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- 8 ounces feta cheese
- 1 cup Greek yogurt
- 1 lemon, zested and juiced
- 2 cloves garlic
- 2 tablespoons hot honey
- 2 tablespoons chopped fresh parsley
Instructions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Cut carrots in half, lengthwise. Add to a bowl with 2 tablespoons olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper and ¼ teaspoon smoked paprika. Toss to combine. Place in a single layer on lined baking sheet.
Roast carrots in the oven for 25 minutes, flipping halfway through.
Meanwhile, in the bowl of a food processor, add 8 ounces feta cheese, 1 cup Greek yogurt, zest and juice of 1 lemon, 3 tablespoons olive oil and 2 cloves garlic. Secure lid and blend on low until smooth and fluffy. Stop to scrape down sides, as needed.
Add whipped feta mixture to a serving platter. Top with roasted carrots and drizzle on hot honey. Finish with chopped fresh parsley and serve.
